RBC50

Overview

The unit combines SmartChill controls, automatic HACCP documentation, three product-temperature probes and an on-board printer. Its work top can also serve as a base for other kitchen equipment, such as an oven, to form a production station.

Key Features

• SmartChill control: Includes a one-button EZ-START feature and three SmartProbes that automatically register product temperatures.
• Three chilling functions: Blast Chill, Soft Chill and Freeze. Soft Chill is intended for delicate products such as fresh seafood and produce. The freeze target can be set as low as -22°F.
• Three operating modes: Select chilling by temperature, by product or by time. By-Product mode lets operators program individual chilling requirements for different food products.
• Automatic records: The unit includes an on-board batch-data printer and a label printer for adhesive labels that can be applied to product containers. The controls retain batch information for printing, and the unit is communications-capable and NAFEM Data Protocol compliant.
• Refrigerated holding: After a chilling cycle, the unit automatically enters refrigerated hold mode. Product chill targets and holding temperatures are adjustable.
• Cabinet and access: Stainless steel exterior, interior and work top; a magnetic door gasket; a self-closing door with a stay-open feature; and a stainless steel, lockable, field-rehingeable door, hinged right as supplied.
• Pan accommodation: Five pairs of tray slides accommodate five 12 x 20 x 2½-inch steam-table pans.
• Defrost and condensate: Automatic defrost with an on-demand feature and automatic condensate removal.

Specifications

• Model: Traulsen RBC50, 50 lb. capacity undercounter blast chiller.
• Product capacity: The product specification lists 50–65 lb.
• Net cabinet capacity: 9.2 cu. ft.
• Pan capacity: Five 12 x 20 x 2½-inch pans.
• Overall length: 54 inches.
• Overall depth: 34 7/16 inches.
• Cabinet depth: 34 inches.
• Depth with door open 90 degrees: 58 13/16 inches.
• Clear door opening: 23 inches wide by 20 7/16 inches high.
• Overall height: 33 11/16 inches on casters; the service manual lists 34 inches for the 2008-current RBC50.
• Listed weight: 440 lb.
• Electrical: 115/60/1 voltage, 13.3 full-load amps and 20-amp circuit ampacity. The product specification lists one NEMA 5-15P plug and calls for a dedicated, fused circuit and electrical outlet.
• Refrigeration: Self-contained system using R-404A refrigerant; 4,400 BTU/hr and 1 HP, based on 90°F ambient and a 0°F evaporator.
• Construction: Stainless steel exterior, interior and work top. The product specification lists stainless steel legs 6 inches high; 6-inch casters are an available option.
• Chill performance: Blast Chill is specified to cool product from 135°F to below 41°F in approximately 90 minutes. The owner’s manual describes a 37°F product endpoint when using food probes and notes that the product target depends on operating mode.
• Freeze target: Adjustable as low as -22°F.
• Listings: The product specification states that the unit is listed by Underwriters Laboratories Inc. to U.S. and Canadian safety standards and by NSF International.
• Warranty stated in the product specification: One year parts and labor; a two-year service/labor warranty is listed as available.

Installation & Requirements

Install the standard legs or optional casters and level the unit for operation. The RBC50 installation checklist calls for keeping the area in front of the left-side louver unobstructed for airflow and service access. The owner’s manual states that the RBC50 does not require the floor drain or floor-mounted condensate evaporator required by certain larger models; the product specification lists automatic condensate removal.

The product specification lists a 115/60/1 electrical supply, a NEMA 5-15P plug and a dedicated fused circuit and outlet. The owner’s manual’s RBC50 quick-start checklist separately says to plug both power cords into separate, dedicated 115-volt, 20-amp outlets. Since the documents describe the cord arrangement differently, check the unit’s serial tag and supplied cords before making electrical connections. The manual says not to remove the grounding prong or use an extension cord.

The RBC50 checklist also calls for installing the control panel and checking that its connections have not come loose during shipment. The checklist says to confirm that paper is installed for both printers and that the printers operate. Follow the unit-specific manual and verify the installation requirements for the individual unit.

Operation

During idle operation, the SmartChill system maintains a median cabinet temperature of 37–40°F. During a chill cycle, the manual gives a typical air-temperature range of 10–14°F; when food probes are used, the cycle continues until product reaches the selected endpoint, commonly 37°F. After the cycle, the unit automatically switches to refrigerated holding, with a stated holding range of 37–40°F.

Operators can run a cycle by temperature, by time or by product. EZ-START begins a preset blast-chill cycle with one button; the owner’s manual says units built after June 1, 2006 include this feature. Its preset parameters are Blast Chill, By Temperature and a 37°F product endpoint, and the manual says operators cannot adjust those EZ-START parameters. To use EZ-START, one or more food probes must be placed in hot product at least 40°F warmer than the cabinet interior.

Cleaning & Maintenance

Disconnect electrical power before cleaning. The service manual says the condenser coils must be cleaned weekly. The owner’s manual describes removing the RBC50 front louver panel by taking out its four Phillips-head screws, then lifting off the panel to access the front-facing condenser. Vacuum or brush dirt, lint and dust from the finned condenser coil, compressor and other cooling-system parts. If dirt is significantly clogging the condenser fins, the manual permits clearing it with compressed air. Replace the panel and screws after cleaning.

For stainless steel surfaces, clean with the grain. The manual cautions against strong detergents, gritty or abrasive cleaners and products containing chlorine, which may damage or corrode stainless steel. For stubborn odour spills, it gives a mixture of 1 tablespoon of baking soda to 1 pint of water. The manual recommends this baking-soda mixture for stainless steel interiors as well; interior fittings can be removed without tools to facilitate cleaning. It identifies a defrost cycle as a convenient time to clean the interior.

Troubleshooting

The service manual is written for trained, authorized Traulsen service agents and cautions that repair procedures should only be performed by people with the required training, tools and skills. The following error descriptions summarize the manual; refrigeration, electrical and control repairs should be handled by qualified service personnel.

• Current Food Probe Is Bad / No Product Probes: One probe, or all probes, may be open or shorted. Check the food probes and connections.
• Chill Time Exceeded: The maximum six-hour chill time has been exceeded. The manual points to refrigeration-system function, product type and product capacity as checks; it also lists blower operation and sensor checks in its troubleshooting guidance.
• Defrost Sensor Failure: A coil sensor may be open or shorted, or defrost may not reach 50°F before the time limit. The manual directs service personnel to check the defrost sensors and thermal fuse.
• Over Temperature: The error occurs if cabinet air is above 160°F for ten minutes or more. The manual says to check refrigeration operation and the air sensor; the control must be power-cycled to reset this error.
• Product Detected: The manual associates this message with a 40°F difference between air and probe temperatures for more than ten minutes. It recommends checking food probes and air-sensor readings and confirming that the cycle was started after product was loaded.
• Air Temp Sensor: The air sensor may be open or shorted; check the sensor and its connections.
• Printer Error: The printer did not print properly. Check printer operation and refer to the printer service information.

The service manual also describes system/control errors for a chill cycle exceeding six hours and for defrost sensors failing to reach termination temperature. For a chill-time error, it identifies sensors, refrigeration systems and blower motors as service checks. For a defrost sensor failure, it identifies sensor readings and the thermal fuse as checks. These are service procedures, not operator adjustments.

Applications

The RBC50 suits commercial kitchens that chill batches for later reheating or service, including production stations where the chiller’s stainless steel work top supports other kitchen equipment. Its product-based programs can store different chilling requirements, while Soft Chill is specified for delicate products such as fresh seafood and produce. The product specification describes the unit as cooling product through the HACCP danger zone and providing automatic HACCP documentation.